Breakfast · Italian
Poached eggs on polenta with tomato sauce
Creamy soft polenta topped with a light tomato sauce and a poached egg.
- Serves
- 1
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 1 serving- 40 g polenta, uncooked
- 250 ml vegetable broth
- 20 g parmesan cheese, grated
- 120 g canned crushed tomatoes
- 1 large egg
- 1 tbsp fresh parsley, chopped
Method
Bring the vegetable broth to a boil and whisk in the polenta.
Reduce the heat and simmer, stirring often, for 8 to 10 minutes until thick; stir in the parmesan.
Meanwhile, warm the crushed tomatoes in a small pan for 5 minutes.
Poach the egg in a pot of gently simmering water for 3 minutes.
Spoon the polenta into a bowl, top with tomato sauce, the poached egg and parsley.